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Friday, 2 November 2012

Pumpkin Bread

I recently bought a new fall inspired loaf pan at Williams Sonoma and decided to bake a pumpkin bread using it. It came out beautifully and the bread stayed moist for an entire week. Great with coffee in the morning! I was a little skeptical that the batter would stick in the grooves of the pattern, but a good spray of non-stick cooking spray turned the bread out perfectly. Next time I think I would give the finished bread a dusting of powdered sugar -I think that would look pretty over the pumpkin design.

Preperation:Preheat the oven to 350F. Spray a 9-inch loaf pan with cooking spray. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice and cloves in a small bowl. Beat the butter, sugar and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined.

Spread the batter into the prepared pan and bake until toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

This is a no fail recipe, takes about 10 minutes to prepare. I would even add some chocolate chips to it. I was afraid that it would compromise the mold so I left them out. Instead I fulfilled my need to add chocolate chips by making some mini pumpkin cupcakes with mini chocolate chips and cream cheese frosting. Yum! I'll post those in the coming weeks. Happy Friday to all! Come back Monday for the latest from JJ's Kitchen!!Ciao ~Amy